1/4 cup sour cream (Plus a little extra for garnish)
1/4 cup fresh cilantro leaves
1 15oz can pumpkin
1 can chicken broth
1/2 cup water
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
Combine green chilies, 1/4 cup sour cream and cilantro in food processor or blender; process until smooth
Combine pumpkin, broth, water, cumin, chili powder, garlic powder, and red pepper in medium sauce pan. Stir in 1/4 cup green chili mixture. Bring to a boil, reduce heat & simmer uncovered 5 minutes sirring occasionally.
Pour into serving bowls. Top each serving with small dollops of remaining green chili mixture and additional sour cream. run tip of spoon through dollops to swirl.